Preheat oven to 425. Lightly salt and pepper the chicken breasts, then coat them in almond flour and place in baking dish. Sprinkle with oregano. Wrap prosciutto around the chicken - make sure they're covered! Bake for 25 minutes
For the sauce: sauté garlic in oil over medium heat for 1 minute. add the carrots and cook another 2 minutes or so. Add in the can of tomatoes and about a tsp of oregano and/or basil. Simmer while the chicken bakes.
Heat another tablespoon of olive oil in a saute pan; add the zoodles and cook for just 2 minutes until they just begin to soften.
Serve chicken breast with sauce over the zoodles!